This eggless chocolate sponge cake is incredibly rich and chocolatey, and is my family’s favourite chocolate cake EVER (eggless or otherwise). That’s saying something, and you absolutely need to try it.
This cake is great on its own without any icing. For a special occasion, or for a little more indulgence, I think it’s even more special with a thick layer of fudgy chocolate icing on top. You can find my easy milk chocolate fudge icing recipe here.
This recipe makes an easy eggless birthday cake. I made this cake for my son’s birthday this year and it went down a treat. Whether your child can’t eat egg or you’re catering for others who don’t eat egg (think school bake sale!) this is a real crowd pleaser.
You can jazz it up by decorating the cake with coloured sprinkles like I have done here, or get a little more sophisticated with a dusting of icing sugar, freeze dried raspberries, or anything else you like!
This cake will hands down get you serious baking credentials. Be prepared for the recipe requests!
What ingredients do you need for this eggless chocolate sponge cake?
Just 8 ingredients make up this delicious chocolate cake, and most of them you probably already have in the kitchen.
- Dark chocolate – I like to use good quality dark chocolate with 70% minimum cocoa solids
- Milk chocolate – I like to use a good quality creamy milk chocolate
- Unsalted butter – Don’t worry about it being at room temperature because we’ll be melting it for this cake recipe. It does need to be unsalted so you don’t get a salty chocolate cake
- Caster sugar – The addition of caster sugar will make the cake the right level of sweet
- Self raising flour – Self raising flour helps to give the cake some rise, and it should be sieved to remove any lumps
- Baking powder – Baking powder is very important to get a good rise on this cake
- Greek yogurt – Use full fat yogurt for this cake. Greek yogurt is very thick and high in fat, so it works better than natural yogurt
- Vanilla extract – Good quality vanilla extract gives the cake a subtle vanilla flavour.
This cake is PROOF that you don’t need eggs to create an absolutely delicious chocolate cake.
How do you store this cake?
This chocolate cake can be stored at room temperature in an airtight container for up to 3 days. You can also freeze individual slices in ziplock bags, and defrost at room temperature for when you need a chocolate fix.
Baking tips for the best results
- Most importantly, use the very best chocolate you can! I think it makes a big difference to the taste of any chocolate cake. I also think good quality chocolate is easier to work with. I have tried my recipes using cheaper chocolate, but I found when melting, it became grainy, clumpy and unusable. For this cake, I use Lindt extra creamy milk chocolate and Lindt 70% dark chocolate.
- When folding in the flour and Greek yogurt, just fold until everything is combined. Try not to overmix the cake batter, because it could end up being a bit tough, and that’s not what we’re going for!
- If you’re icing the cake, allow the cake to cool completely before icing so that it can cool and set. If you’re feeling super organised, bake the cake the night before you need it, and ice in the morning.
- I am stating the obvious, but this cake is deliciously indulgent. Enjoy it wholeheartedly as part of a balanced diet. I always think it’s better to bake cakes yourself if you can. They always taste so good, and even if they are generous on the sugar and butter, you still know that the ingredients are natural, and that there are no chemicals or preservatives lurking in there.
Eggless chocolate sponge cake
- Total Time: 35 minutes
- Yield: 16 squares 1x
- Diet: Vegetarian
This cake is incredibly rich and chocolatey, contains absolutely no eggs and is very easy to bake.
- 75g dark chocolate
- 75g milk chocolate
- 100g unsalted butter, cubed
- 100g caster cugar
- 100g self-raising flour, sieved
- 1 teaspoon baking powder, sieved
- 100g full fat Greek yogurt
- 1 teaspoon vanilla extract
- Preheat the oven to 180c. Grease and line an 8 inch tin with greaseproof paper.
- Break up the chocolate, and place it in a large bowl, together with the butter.
- Melt the chocolate and butter together very slowly, by placing the bowl over a pan of lightly simmering water, ensuring that the bowl does not touch the water. Stir continuously and take it off the heat once everything has melted.
- Add the sugar, flour and baking powder to the bowl, and mix.
- Fold in the Greek yogurt and vanilla extract. Don’t overmix the batter, just fold until everything is combined.
- Pour the mixture into the lined baking tin. The texture will feel like mousse at this point.
- Bake in the oven for 25 minutes.
- Leave to cool in the tin for 10 minutes, and then transfer to a wire rack. If you are icing the cake, you may want to do this whilst its still in the tin for a neat finish.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
- Serving Size: 1 square
- Calories: 152
Beautiful chocolate cake with an excellent texture. I drizzled over some white chocolate for even more indulgence and contrast and it worked a treat!
I’m glad you enjoyed the recipe!
What size tin did you use for this recipe please? Also is it 180c fan assisted oven temperature?
Hello, I used an 8inch square tin, and yes 180c fan assisted. I hope that helps!